Flourless Double Chocolate Brownies
These flourless double chocolate brownies are rich, deeply fudgy, and intensely chocolatey with that irresistible shiny crackly top. Made with simple pantry ingredients and no specialty flour blends, they deliver bakery-style texture with a melt-in-your-mouth center that stays soft and chewy for days.
Equipment
- 8x8 baking pan
- Parchment Paper
- Large mixing bowl
- Whisk
- Rubber spatula
- Small saucepan
- Measuring cups and spoons
Ingredients
Brownie Batter
- 6 tablespoons coconut oil or unsalted butter
- 6 ounces semi sweet chocolate chips
- 2 large eggs room temperature
- 2/3 cup coconut sugar or granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons arrowroot powder or cornstarch
- 1/4 teaspoon salt
- 1/3 cup chocolate chips for extra texture
Optional Add Ins
- 1/3 cup chopped walnuts optional
- 1 teaspoon espresso powder optional
- 1 tablespoon sea salt flakes optional topping
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a small saucepan over low heat, melt the coconut oil and semi sweet chocolate chips together. Stir until smooth and glossy, then remove from the heat and let cool slightly.
- In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until smooth and slightly lighter in color.
- Slowly pour the melted chocolate mixture into the egg mixture while whisking until fully combined.
- Add the cocoa powder, arrowroot powder, and salt. Fold gently until no dry streaks remain.
- Stir in the extra chocolate chips and any optional add-ins like walnuts or espresso powder.
- Spread the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake for 25 to 30 minutes until the edges are set but the center still looks slightly soft.
- Allow the brownies to cool before slicing for cleaner cuts, or enjoy slightly warm for extra gooey texture.
Notes
Do not overbake these brownies. The center should still look slightly underdone when removed from the oven because they continue setting as they cool.
Room temperature eggs help prevent the melted chocolate from seizing and create a smoother batter.
Arrowroot powder gives the brownies structure while keeping the texture soft and chewy.
For extra fudgy brownies, chill them in the refrigerator for a few hours before serving.
Use high quality chocolate for the richest flavor and best texture.